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Roasted Red Pepper and Zucchini Spicy Soup

I have been making a real effort to not waste food. About once a week, I try to take inventory on what I have left in my fridge and see if I can throw it all together to make one fabulous, unique cooking experience. Some weeks are better than others, but a lot of times you can really surprise yourself!

Not only is this recipe great for any leftover vegetables you may have, but it is so simple. You really only need a few items and about 20 minutes to throw it all together.

Here is what you’ll need:

Produce

zucchini, sliced – 1

red pepper, sliced –

onion, sliced (optional) – 1/2

lime – 1/2

Pantry

vegetable stock – 48 oz (one box)

rice, basmati – 1/2 cup (most other rice will work if you don’t have basmati)

sriracha

salt and pepper – to taste

olive oil

If you don’t have zucchini or red pepper, feel free to substitute other vegetables. You could also add some sliced mushrooms to the mix or some green onion. This recipe is really flexible!

The first thing you’ll want to do is start your rice.

Next, preheat the oven to broil. Lay sliced red pepper on a baking sheet and put it in oven once hot.

While the rice is cooking and the peppers are roasting, put the veggie stock in a large pot. Head stock over medium high heat. Once stock is hot, reduce to low to keep warm. Squeeze 1/2 lime into the stock and add about 1 tbsp of sirarcha. Add more if you like a little extra heat! Mix well.

Heat the olive oil in a medium skillet. Add zucchini and cook until soft.

Check on peppers and flip them over. This will help them to brown on all sides.

That’s it!!!!!

Wait for the rice to finish cooking. By this time, the red peppers should be done too. Chop the red pepper into bite-size pieces. Add the broth, rice and veggies together and serve! Add some sliced onion as garnish on top and additional srircha if you like it spicy!

So simple and so refreshing! And, 100% vegan!

This recipe should make two servings. You can easily double the recipe to make more!